Preheat the oven to 350°. Halve and seed squash. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.

Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the currants, and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.

In a small bowl, whisk the vinegar, honey, shallot, and garlic with the remaining olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, and toss well. Add the arugula, and toss gently.